Best Lemon Pepper Wings Recipes

EASY LEMON PEPPER CHICKEN WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Stir olive oil and lemon pepper together in a bowl.
• Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Toss hot wings with olive oil mixture to coat.

FRIED LEMON-PEPPER WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large bowl, combine flour, salt and pepper. Add wings, a few at a time, and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. In a large bowl, combine butter and seasoning. Add wings; toss to coat. Sprinkle with parsley. Serve immediately.

LEMON PEPPER CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

LEMON PEPPER BAKED WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 250˚F (130˚C).
• Place wings in a large bowl and pat dry.
• Add the baking powder and salt to the wings. Stir to coat.
• Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
• Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
• For sauce, in a hot pan, melt butter. Add lemon juice, pepper, and salt. Stir until combined.
• Add wings and stir to coat.
• Enjoy!

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS

Steps:

• Prepare a grill for medium heat.
• Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
• Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
• Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
• Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.

LEMON-GARLIC-PEPPER CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/3 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons minced garlic, salt and lots of freshly ground black pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

LEMON PEPPER WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk butter and lemon pepper seasoning together in a large bowl.
• Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
• Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
• Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.

LEMON-PEPPER CHICKEN WINGS

Steps:

• Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
• Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
• Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
• In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
• Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

LEMON GARLIC PEPPER WINGS

Steps:

• Place wings in large glass pyrex baking dish and add all remaining ingredients.
• Stir to combine well and ensure that all wings have been thoroughly coated.
• Marinate for 2 hours at room temperature, stirring occasionally.
• Drain and reserve marinade.
• Start bbq or preheat broiler.
• BBQ or grill wings until brown, about 15-20 minutes.
• Turn after 10 minutes and baste with marinade.

BAKED LEMON-PEPPER-HARISSA WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack.
• Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes.
• Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking.
• Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

HARISSA AND LEMON-PEPPER WINGS

Steps:

• Mix together lemon-pepper seasoning and 1 tablespoon harissa paste in a bowl. Pat dry the wings and place in a resealable plastic bag. Add seasoning mix, close bag, and shake, massaging the seasoning until every part of wings is well coated. Refrigerate for 1 hour or more.
• Preheat the oven to 400 degrees F (200 degrees C) and cover a large baking sheet with parchment paper.
• Remove chicken wings from refrigerate and allow to come to room temperature while oven preheats.
• Whisk remaining harissa paste and honey in a small bowl until fully mixed.
• Place wings, meaty-sides up, on the prepared baking sheet, leaving at least 1 inch between each wing. Baste exposed sides with harissa-honey sauce.
• Bake in the preheated oven for 15 minutes. Turn each wing and baste with remaining sauce. Bake until wings are cooked throughout and the internal temperature reaches 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Crisp wings under the broiler for 1 to 2 minutes, if desired. Top with fresh lemon zest before serving.

NICOLE'S LEMON PEPPER HONEY BARBECUE CHICKEN WINGS

Steps:

• Preheat oven to 350. Combine chicken and salt, let stand for 10 minutes, rinse and pat dry.
• Mix flour with seasonings. Coat chicken in flour mixture; shake gently to remove excess.
• In a 5 or 6 quart pot, heat oil to 375. Fry wings 8 at a time, until golden, 5 minutes; stir occasionally (wings will not be cooked through). Remove with a slotted spoon; drain on paper towels. Repeat with remaining chicken.
• Coat chicken with 1 bottle of sauce. Bake in 2 large baking dishes for 20-30 minutes. Turn chicken. Add more sauce if desired; bake until glazed, 20 minutes.

LEMON PEPPER CHICKEN WINGS

Steps:

• Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.
• Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes.
• Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce.
• Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

EASY LEMON PEPPER CHICKEN WINGS

Steps:

• deep fry chicken wings until done.
• place cooked wings in brown paper bag, or glass bowl, sprinkle on lemon pepper. Make sure to do this when wings are hot out of deep fryer.

LEMON PEPPER WINGS

Steps:

• The wings can be baked or deep fried. When I bake them I brush melted butter over them and season them w/ a little salt and pepper. I bake them for about 40-45 minutes and then I put them under the broiler to finish them and make them crispy. In a deep fryer I season them and then fry them for 10-12 minute.
• While the wings are cooking, one stick of butter in a large bowl. It needs to be big enough to mix the sauce and toss the wings inches.
• Add the seasonings to the butter. When I made this I added a little bit of each at a time until it tasted the way I liked it. The lemon shouldn't overpower the buttery flavor, it should compliment it. If it tastes to lemony, add more butter.
• When the wings are done, drain them and then put them in the bowl with the sauce. with a large spoon, stir them until the sauce coats all the wings.
• I didn't think these needed a dipping sauce, they had great flavor on their own but you could reserve some of the sauce and use it as a dipping sauce.

CHICKEN WINGS WITH LEMON AND CRACKED PEPPER

Steps:

• Put the wings in a roasting dish and squeeze the lemon juice over them.
• Cut up what's left of the lemon and tuck it in between the wings with the bay leaves.
• Crack the peppercorns in a mortar until they've been bashed into small but chunky pieces.
• Mix with the olive oil and then toss with the chicken and lemon.
• Scatter the salt flakes over the chicken.
• Roast in a hot oven for 40-45 minutes, turning once.
• The chicken should be golden and sticky.

LEMON PEPPER & PARSLEY CHICKEN WINGS RECIPE BY TASTY

Steps:

• In a bowl, combine flour, paprika, and lemon pepper seasoning. Add wings to bag and fully coat, then add lemon juice.
• Bake wings in an air fryer at 380 degrees Fahrenheit for 16 minutes. Once done, sprinkle with parsley while still warm.
• Serve.

WINGSTOP LEMON PEPPER WINGS

Steps:

• Preheat oven to 350 degrees. Prepare seasoned flour by adding 1 cup of flour and the salt and pepper to a medium sized bowl. Stir until well blended. Cut wings for recipe. Cut wings on each join, there are two joints per wing. You can save the flapper(tip) portion for stock, or you may wish to discard this portion.
• Dredge the wing portions in seasoned flour. Shake off excess. Heat vegetable oil to 350 degrees. You can use any vegetable oil. Add enough oil to cover the bottom 4 inches of a medium sized saucepan. Cook wings for 5 to 7 minutes or until they start to turn golden brown.
• Place wings on a rack on a cookie sheet and bake for 10 to 15 minutes. When chicken is golden brown combine with melted butter and lemon pepper.